Chile with Beans (aka Grand Prize Chile)

Prep Methods/Techniques ,
Cuisine
Course ,
Servings 8
Description
This is chile at its best with no weird or secret ingredients. The spice level is pretty low, so add some cayenne pepper if you would like a little more heat.
Noted on 4/7/2012
Ingredients
  • 1/4 cup peanut oil
  • 3 lb beef chuck or round, trimmed of fat, cut into 1/4-inch cubes
  • 1 large white onion, finely chopped plus additional finely minced onion for serving
  • 8 clove garlic, peeled and minced
  • 1 tbsp hot paprika
  • 6 tbsp pure chile powder (New Mexican, if possible, not a blend)
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 cup tomato sauce
  • 1 tsp salt
  • 2 cup beef stock, or more
  • 1 to 3 jalapeño chiles (or more, to taste), minced
  • 3 cup cooked pinto beans (canned are OK)
  • 1 cup grated Cheddar cheese
Method
  1. In a covered sauce pan or Dutch oven, heat the oil over medium-high heat. sauté the beef until it is evenly and agressively browned all over. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  2. Add the paprika, chile powder, cumin and oregano and stir for 3 minutes to cook the spices. Add the tomato sauce, salt and beef stock and stir to combine. Add the jalapeño.
  3. Bring to a boil, reduce the heat and simmer, covered for 2 hours, stirring occasionally and adding more beef stock as needed. If the meat is not entirely tender, keep simmering until it is.
  4. Add the cooked pinto beans and heat through. Serve with minced onion and cheese.
Cook's Notes
Yield
8 to 10 servings
Advance Prep
Make the chile up to 3 days ahead of time, or make it and freeze it for up to a month.